Salsa

This vibrant smoky tomatillo salsa offers a perfect balance of tangy brightness and deep, rich heat. By roasting the husked tomatillos, you unlock a complex flavor profile that pairs beautifully with the earthy notes of dried oregano and the fiery kick of chipotle chiles. The result is a textured, rustic dip that is far superior to store-bought alternatives. It serves as an excellent accompaniment to tacos, enchiladas, or simply with warm tortilla chips. Ideal for weekend gatherings or quick weeknight dinners, this recipe requires minimal effort but delivers maximum flavor. The acidity from the vinegar cuts through the richness of your main dish, making every bite feel fresh and invigorating.

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 246.6

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant smoky tomatillo salsa offers a perfect balance of tangy brightness and deep, rich heat. By roasting the husked tomatillos, you unlock a complex flavor profile that pairs beautifully with the earthy notes of dried oregano and the fiery kick of chipotle chiles. The result is a textured, rustic dip that is far superior to store-bought alternatives. It serves as an excellent accompaniment to tacos, enchiladas, or simply with warm tortilla chips. Ideal for weekend gatherings or quick weeknight dinners, this recipe requires minimal effort but delivers maximum flavor. The acidity from the vinegar cuts through the richness of your main dish, making every bite feel fresh and invigorating.

Ingredients

1 Pound Tomatillos, husked
1 Teaspoon Olive oil
2 Canned chipolte chiles, finely chopped OR 2 dried chipolte chiles
1 Teaspoon White vinegar
1 Teaspoon Dried leaf oregano (preferably Mexican oregano)
1/4 Cup Red onion, finely chopped
1/2 Cup Fresh cilantro leaves, chopped

Directions

1
Preheat your oven broiler to high.
2
Place the husked tomatillos and chopped chipotle chiles on a baking sheet lined with parchment paper.
3
Broil the tomatillos and chiles for 10-15 minutes, turning occasionally, until the tomatillos are blistered and slightly charred.
4
Transfer the roasted tomatillos and chiles to a blender or food processor.
5
Add the olive oil, white vinegar, dried oregano, and chopped red onion to the blender.
6
Blend the mixture until smooth and well combined, scraping down the sides as needed.
7
Pour the salsa into a bowl and stir in the fresh chopped cilantro leaves.
8
Taste and adjust seasoning with salt if desired, then serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 246.6kcal

% Daily Value *
Total Fat 3.3g6%
Saturated Fat 0.6g3%
Cholesterol 66.0mg22%
Sodium 720.4mg31%
Total Carbohydrate 0.9g1%
Dietary Fiber 0.5g2%
Sugars 0.0g
Protein 52.1g105%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder salsa, remove the seeds and membranes from the chipotle chiles before roasting.

If using dried chipotle chiles, rehydrate them in hot water for 15 minutes before chopping and roasting.

This salsa can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will meld and deepen over time.

For a chunkier texture, pulse the blender only a few times instead of blending until smooth.

Keywords: salsa, tomatillo, chipotle, roasted, smoky, dip, mexican, vegan, spicy, homemade, chili, oregano, cilantro, onion, fresh, tangy, roasting, blender, appetizer

Read it online: https://www.chefs-mate.com/recipe/salsa-11/